FRIED WONTON STRIPS
Takeout Fakeout! These crispy fried wonton strips are an easy way to bring a taste of your favorite Chinese-American restaurants home.
Provided by Amanda Biddle
Categories Snack
Time 40m
Number Of Ingredients 3
Steps:
- Pour about 1-1/2 to 2 inches of oil into a deep, heavy-bottomed pot. Heat to 360 degrees F, clipping a candy thermometer to the side of the pot to regulate the temperature.
- While the oil is heating, cut as many wonton wrappers as you would like to serve into 3/4-inch wide strips. Keep wontons covered with a towel while you finish heating the oil.
- Line a baking sheet or cooling rack with a double layer of paper towels. Set aside.
- When the oil reaches temperature, carefully add a handful of wonton strips to the pot. They will immediately puff up. Fry for 1-2 minutes, using a spider strainer or slotted spoon to move them around in the pot. When they're golden brown on all sides, drain them with the spider or slotted spoon and transfer them to the paper towel-lined baking sheet to cool.
- Let the oil return to 360 degrees F between each batch of wonton strips. (The temperature will drop about 10 degrees to 350 when the wontons are added.)
- Serve crispy wonton strips with duck sauce and/or Chinese mustard for dipping. Or, enjoy them with your favorite soups and salads.
Nutrition Facts : Calories 258 kcal, Carbohydrate 32 g, Protein 5 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 324 mg, Fiber 1 g, ServingSize 1 serving
PORK AND WONTON RICE BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large cast-iron skillet in the oven and preheat to 425 degrees F. Rub the pork with 1 tablespoon hot mustard and season generously with salt and pepper; let marinate 5 minutes. Meanwhile, heat the rice as the label directs; set aside.
- Carefully remove the hot skillet from the oven, add 1 tablespoon olive oil and swirl to coat. Add the pork, return to the oven and roast, flipping once, until a thermometer inserted into the middle registers 140 degrees F to 145 degrees F, 22 to 25 minutes. Transfer to a cutting board and let rest.
- Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add the cabbage and a big pinch of salt. Let sit, undisturbed, 1 minute, then toss and cook until crisp-tender and lightly charred, about 1 more minute. Remove to a plate.
- Reduce the heat to medium high and add the remaining 1 teaspoon olive oil and the carrots. Cook until just tender, about 6 minutes. Whisk the garlic, soy sauce, brown sugar and remaining 1 teaspoon hot mustard in a small bowl, then add to the skillet with the carrots. Toss to coat; season with salt and pepper. Add the bean sprouts and toss until warmed through, about 1 minute; remove from the heat.
- Thinly slice the pork. Divide the rice among bowls and top with the cabbage, carrot mixture, pork and wonton strips.
Nutrition Facts : Calories 460, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 64 milligrams, Sodium 677 milligrams, Carbohydrate 61 grams, Fiber 7 grams, Protein 32 grams, Sugar 11 grams
SPICED WONTON CHIPS
Provided by Ellie Krieger
Time 10m
Yield 40 chips
Number Of Ingredients 0
Steps:
- Mix 4 teaspoons dark brown sugar, 1/4 teaspoon salt, 2 teaspoons five-spice powder and a pinch of cayenne in a bowl. Brush 20 wonton wrappers with 1/2 tablespoon vegetable oil and sprinkle with half of the spice mixture; flip and repeat. Cut diagonally in half and spread on 2 baking sheets coated with cooking spray. Bake at 375 degrees F until golden, about 10 minutes. Let cool until crisp.
Nutrition Facts : Calories 80, Fat 2 grams, Sodium 190 milligrams, Carbohydrate 14 grams, Protein 2 grams
FRIED WONTON STRIPS
Make and share this Fried Wonton Strips recipe from Food.com.
Provided by Late Night Gourmet
Categories Asian
Time 15m
Yield 5 serving(s)
Number Of Ingredients 2
Steps:
- Cut wonton wrappers into strips about 1/2-inch by 3 inches long. NOTE: egg roll wrappers can be used, but cut them in half first before cutting the strips.
- NOTE: canola oil, vegetable oil, or corn oil can be used if desired. Peanut oil is recommended due to the high flash point (since you will probably dribble some oil as you scoop out the fried wontons).
- Heat 1 inch of oil in a deep pan on medium-high to 360 degrees. If you don't have a thermometer, try dropping a single strip in to see if it crisps up quickly. If it does, then it's hot enough.
- NOTE: the strips cook very quickly. If the oil is hot enough, they will be done in as soon as 15 seconds, so don't walk away!
- Fry the strips in batches, spreading them out so they don't stick. Flip them over with a slotted spoon if both sides aren't browning evenly. Remove when they turn golden brown.
- Drain on paper towel-lined plate.
- Sprinkle with salt if desired. This is absolutely NOT a traditional way to prepare the wonton strips, but it's tasty.
Nutrition Facts : Calories 146.8, Fat 11.6, SaturatedFat 2, Cholesterol 1.4, Sodium 91.5, Carbohydrate 9.3, Fiber 0.3, Protein 1.6
EGG ROLL STIR FRY WITH CRISPY WONTON STRIPS
A quick and easy way to enjoy egg rolls without all the rolling or deep frying. I like to serve this drizzle with sweet Thai chili sauce. Use an air fryer for extra quick wonton chips.
Provided by Neo_Soul_Cook1111
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add the cabbage and carrots; cook about 2 minutes then transfer to a bowl of ice water. Remove the mixture from the water and drain thoroughly.
- Cook the shrimp in a large skillet/ wok and set aside.
- Heat the sesame oil over medium heat and add the onion and celery. Cook until the veggies have softened. Stir in the garlic and ginger; cook 1 minute or until fragment.
- Add in the cabbage mixture and stir to combine. Stir in the soy sauce and white pepper. Continue cooking 6 to 7 minutes or until the desired tenderness is achieved. Remove from heat and stir in the shrimp.
- Remove the wonton wrappers from the package and cut in half. Place the wonton strips on a baking sheet. Lightly coat both sides with cooking spray. Bake until crispy.
- Plate up the stir fry and top with the wonton strips and green onion tops. Drizzle on sweet chili sauce or sweet and sour sauce. Serve immediately.
Nutrition Facts : Calories 258.9, Fat 5.2, SaturatedFat 0.8, Cholesterol 145.4, Sodium 1853.6, Carbohydrate 31.4, Fiber 5.5, Sugar 7.5, Protein 22.4
CRISP WON TON STRIPS
Categories Condiment/Spread Bake Low Fat Quick & Easy Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 475°F.
- Stack won ton wrappers and cut into 1/4-inch-wide strips. In a small bowl toss strips with salt and pepper to taste and arrange, overlapping slightly, in one layer on a non-stick baking sheet. Bake strips in middle of oven, stirring strips and breaking them up into large clusters halfway through baking, until golden brown and slightly crisp, about 6 minutes total.
- Transfer strips to a plate to cool and season with salt (strips will continue to crisp as they cool). (Strips may be made 2 days ahead, cooled completely, and kept in an airtight container at room temperature.)
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